Breakfast

Veggie Oven Omelette is for Breakfast.

Veggie Oven Omelette takes several minutes to prepare.

Veggie Oven Omelette takes several minutes to cook.

Veggie Oven Omelette makes 4 servings.

The ingredients for Veggie Oven Omelette are:

1/4 pound good thick-cut bacon (about 5 strips)
1 tablespoon unsalted butter
1 cup medium-diced potato
1/2 cup chopped yellow onion
1/2 cup chopped green pepper
5 extra-large eggs
2 tablespoons 2% milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts

Here is how you make Veggie Oven Omelette:

Preheat the oven to 350 degrees F.Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato, yellow onion, and green pepper. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions. When the potato is cooked, add the bacon to the pan and pour the egg mixture over the onion, pepper, potato mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are cooked in the center. Serve hot directly from the pan.TIP: add whatever vegetables sound good to you.Number of Servings: 4Recipe submitted by SparkPeople user FRENCHVAL.

The nutritional information for Veggie Oven Omelette is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 211.3

• Total Fat: 13.3 g
• Cholesterol: 280.7 mg
• Sodium: 794.2 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 1.2 g
• Protein: 11.6 g